| Objective |
|---|
Technology
Discover our Own Innovation Systems and High Technical Value. We are the present and future of innovation in winery equipment.
CALDEVIN
Caldevin is an enological adjuvant that promotes the elimination of unstable calcium. It causes the formation of calcium tartrate crystals, thus reducing the risk of tartaric precipitations. Micronized neutral calcium tartrate is very selective in the elimination of calcium.
APPLICATION
Caldevin is used on wine with potential precipitation problems due to calcium tartrate salts. Its use reduces the concentration of unstable calcium.
DOSAGE
Recommended dosage: 50-100 g/hl
Maximum legal dosage: 200g/hl
INSTRUCTIONS FOR USE
Suspend Caldevin in 5 times its weight in wine and add to the total volume of wine. Shake for 60 min.
Leave to act for 10 days at a controlled temperature between 8-14oC.
After treatment, the wine should be filtered to facilitate the elimination of calcium tartrate crystals.
Work precautions: The effectiveness of Caldevin treatment depends on factors such as wine limpidity, calcium concentration, temperature, treatment time, etc. To know the effective dosage of Caldevin it is recommended to perform previous laboratory tests.